 | | Nutrition Facts | | | Makes 4 servings | | Amount Per Serving | | | Calories | 188.3 | | | Total Carbs | 30.3 g | | | Dietary Fiber | 27.2 g | | | Sugars | 2.5 g | | | Total Fat | 5.4 g | | | Saturated Fat | 0.9 g | | | Unsaturated Fat | 1.1 g | | | Potassium | 2746.8 mg | | | Protein | 11.0 g | | | Sodium | 196.0 mg | | Dietary Exchanges
5.37432 Fat, 5.94641 Vegetables, 0.03346 Fruits, 2.95765 Lean Meat | | | | See the Detailed Nutritional Analysis | | | Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe. | | Powered by ESHA | |
 Ingredients  Directions - Drain the excess water from the escarole and tear the leaves in half.
- Using a 12-inch nonstick skillet, heat the oil over high heat until very hot, but not smoking. Add the garlic, orange rind, juice, pepper, and escarole. Cook over moderate heat stirring constantly, 1 to 2 minutes or until the escarole wilts.
- With tongs, place the escarole onto a platter. Reduce the remaining liquid in the skillet to about 1 or 2 tablespoons and drizzle over the escarole.
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